Why Frozens Take the Prize 　　It is quality that allows frozen foods to come into their own in the foodservice kitchen. Customers no longer can tell the difference between a frozen corn kernel, for example, and one that has been shucked from the ear. And the resulting time savings, cost savings, ease of storage and reliability have earned frozen foods a grand reputation in foodservice operations worldwide. 　　"Though it may be difficult to understand how any self-respecting chef can toss a frozen vegetable lasagna in the oven and serve it as if it were something he or she lovingly and painstakingly made from scratch, certain factors make doing so completely acceptable in the '90s," says Brent T. Frei, senior food editor of Restaurants and Institutions. 　　"One is that in operations serving vast numbers of people, it makes more sense to bake 500 servings of frozen lasagna than to make it from scratch. A chef could spend all night and most of the day making that much lasagna." 　　"Besides, frozen food companies are more conscious than ever of the need to meet consumer demands for flavor, texture and quality ingredients."